Description
Slow Cooker Pasta e Fagioli Soup is the ultimate comfort food, perfect for chilly days and cozy gatherings. This hearty dish combines tender pasta, creamy cannellini beans, and vibrant vegetables simmered in a rich, savory broth. It’s an effortless recipe that brings warmth to your kitchen and nostalgia to your table. Ideal for meal prep or a family dinner, this soup is not just delicious; it’s a hug in a bowl that everyone will love.
Ingredients
Scale
- 1 can (15 oz) cannellini beans, rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 4 cups low-sodium vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- Parmesan cheese (optional for garnish)
Instructions
- Prep your ingredients by washing and chopping the vegetables into bite-sized pieces.
- In a skillet over medium heat, sauté diced onions until translucent; add minced garlic and cook until fragrant.
- Transfer cooked onions and garlic to your slow cooker. Add diced tomatoes, cannellini beans, carrots, celery, vegetable broth, and Italian seasoning. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the pasta to cook without becoming mushy.
- Serve hot with freshly grated Parmesan cheese on top if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg